Atok Ohwono (Dried Fish in Peanut Sauce) is a traditional Equatorial Guinean recipe for a classic stew of dried fish in a sauce base made from fresh peanuts. The full recipe is presented here and I hope you enjoy this classic Equatorial Guinean version of: Dried Fish in Peanut Sauce (Atok Ohwono).
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Ingredients:
300g peanuts
200g smoked and dried fish
2 whole chillies
Method:
Arrange the peanuts on a baking tray, transfer to an oven pre-heated to 180°C and toast for about 5 minutes. The peanuts should be nicely browned but not burnt.
Allow the peanuts to cool then pass through a mincer (or place in a food processor with a little water) and render to a paste.
Add the peanut paste to a pan with 500ml hot water and bring to a boil. Wash the dried fish thoroughly then break into chunks, removing as many bones as possible.
Add the fish to the pan with the peanut paste, then nestle in the whole chillies, bring to a simmer and cook for about 20 minutes, stirring frequently, or until the fish is tender and the sauce has thickened.
Serve hot, with boiled and mashed plantains, cassava or yams.
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